3,339

Spreads

recipes

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Layered Sun Dried Tomato and Basil Spread

Posted by dicentra  

From Cooking Light. The photo of this is absolutely gorgeous! Perfect for a Christmastime appetizer - stripes of red, white and green. MORE»

Recipe #340583

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Spinach and Oyster/Clam Dip

Posted by RHOS  

I've had this recipe for years and only recently tried it. The consistency was great and prep was easy. I'm not a big fan of oysters as they gave it a strong pungent flavor-great for oyster fans, though. I have not tried it with minced clams... MORE»

Recipe #340471

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Marinated Garbanzo Roll Ups

Posted by Chef MB  

I'm always looking for something a little different, and these sound really yummy. And easy. What more can I ask for? The recipe isn't very specific, so you'll have to play around with how many tortillas to use and how many wedges to cut them into... MORE»

Recipe #340461

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Caramelised Onion and Mushroom Spread

Posted by bluemoon downunder  

Spread this on crusty bread or savoury biscuits, use it as a topping for tartlets or as a delicious spread in sandwiches. Used as a sandwich spread, I simply add something like a slice of roasted red pepper and baby spinach leaves. Or slices of... MORE»

Recipe #340448

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Fruited Holiday Cheese Logs

Posted by FloridaNative  

Three rich and luscious fruits flavor a soft, mellow cheese blend that is rolled in toasted almonds. From "Christmas Cooking From the Heart by BHG". Chill time is not included in prep or cook time. MORE»

Recipe #340330

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Brie En Croute

Posted by xDAVEx  

We have been making baked Brie for years. A family standard. But then I saw this recipe on a recipe card in the background of an advertisement in Real Simple. We made it for Thanksgiving and it was the hit of the party. It is now the new family... MORE»

Recipe #340319

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The Very Best Spinach Artichoke Dip Ever

Posted by Chef #1045515  

This recipe is mayonnaise-free, fresh, and delicious. I've taken it as an appetizer to every party and it is the first thing gone, and everyone raves. MORE»

Recipe #340258

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Chicken Liver Pate Adapted from Michael Field's Cooking School C

Posted by Chef #250203  

Virtually impossible to distinguish from a pate fois gras mousse. Absolutely delicious. MORE»

Recipe #340219

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Festive Appetizer Spread

Posted by Alan in SW Florida  

This sauce could also be served as an accompaniment to poultry or pork. MORE»

Recipe #340194

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Addictive Olive Spread

Posted by 3KillerBs  

Another stupidly simple recipe, this time from my Mom. Like most of the other dips/spreads in my cookbook, this is good on either crackers or vegetables. Since its made from ingredients most people have on hand its a nice option if you have a... MORE»

Recipe #340174

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Gracie's Dried Beef Cheese Ball

Posted by 3KillerBs  

This is my sister's #1 holiday recipe. It always gets compliments at parties and yet its stupidly simple to make. Its a delicious spread for crackers and equally good stuffed into celery or used as a veggie dip. Note: A new jar of horseradish can... MORE»

Recipe #340172

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Dried Beef & Dill Pickle Spread

Posted by RN@the120  

My Air Force Son loves "Pickle Roll Ups." This involves a slice of Buddig dried beef,spread with a thin layer of cream cheese. A pickle spear is placed on one end & the beef is rolled around the pickle. Then the rollup is sliced... MORE»

Recipe #340073

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Chopped Liver

Posted by DrGaellon  

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use Schmaltz and Gribenes (Rendered Chicken Fat) for the schmaltz and gribenes. She only made this for Passover. MORE»

Recipe #340056

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Rustic Kalamata Red Onion Tapenade

Posted by black olives  

This recipe is based on about 10 different tapenade recipes I've been looking through. Its lemony, garlicky and awesome on a crusty bread with goats milk cheese. Great for a party, and super easy to put together. The longer you let it soak, the... MORE»

Recipe #340054

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Potted Kippers

Posted by Chef Regina V. Smith  

This recipe is from the September 1991 issue of Gourmet Magazine. This may be made 2 days in advance, kept covered and chilled. Serve this with crackers or crusty rolls. MORE»

Recipe #339831

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Warm Roasted Pepper and Artichoke Spread

Posted by membrooks  

A flavorful appetizer that's always a hit. I added the marinated artichoke hearts to the original recipe to make it more interesting. No matter how tempted you are, don't add the roasted red peppers in the food processor unless you want the spread... MORE»

Recipe #339767

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Shrimp and Chorizo Flatbreads

Posted by Manami  

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the... MORE»

Recipe #339631

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The Very Best Hot Artichoke Spinach Dip

Posted by Okiegirl  

This dip was given to our family from a friend during the holidays a few years ago. It was absolutely wonderful! The family wanted it all the time after that so my friend was kind enough to share the recipe with me. I've also taken it to work... MORE»

Recipe #339544

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Whipped Maple Butter

Posted by Kathy228  

Stays spreadable even straight from the refrigerator. Try it on acorn squash, sweet potatoes. This is delicious on french toast, bread toast, waffles; it's especially good on corn bread. It's not too sweet in spite of over a cup of maple syrup.... MORE»

Recipe #339479

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Easy Edamame Hummus

Posted by blucoat  

This recipe takes less than 5 minutes to put together and is a lovely bright green colour and a great alternative to traditional hummus. From the Food Network show, "Healthy Appetite with Ellie Krieger". MORE»

Recipe #339427

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